Malay Lamb

Ingredients:

1tbsp vegetable oil 2 lemongrass stalks, finely sliced 4 garlic cloves, crushed, peeled and diced 1 red hot chilli, finely chopped 5cm (2in) piece of fresh root ginger, peeled and chopped 2 onions, peeled and finely sliced 3 lamb neck fillets, sliced into 2.5cm (1in) rounds 2 tbsp curry powder 500ml (18fl oz) lamb stock Freshly ground black pepper

Directions:

1. Heat the oil in a large saucepan, add the lemongrass, garlic, chilli, ginger and onions and cook on a low to medium heat for 15 minutes, until soft.

2. Add the lamb and cook until sealed. Mix in the curry powder, stir in the stock, season, then cover and cook gently for 3 hours storing frequently (I usually stick in the oven in a casserole). When cooked the sauce should coat the back of a spoon; if not just increase the heat and reduce the liquid.

3. Stir the coriander through the dish before serving with lime wedges and yoghurt.

Serves 4, takes 3 3/4 hours

This was taken from the Ginger & Pig book, farmhouse cook book, by Tim Wilson & Fran Warde.

bon appetit